Braden Family Cookbook
LAMB SHANKS WITH PEPPERS AND GARLIC
the oven to 300 degrees. Season the
lamb shanks with 1 TSP. of the salt and ˝ TSP. of the pepper.
Put the vegetable oil in an ovenproof preheated cast iron type casserole
just large enough to hold the lamb shanks.
Add the lamb shanks and the unpeeled garlic cloves, bay leaves and thyme
sprigs. Cook the shanks over
moderate heat until evenly browned, about 15 minutes.
Cover the casserole and roast the shanks in the oven for 2 hours, or
until very tender, turning every 20 minutes.
the shanks and set them aside. Add
the chicken stock to the casserole and bring it to a boil over high heat,
scraping up any browned bits from the bottom.
Boil, skimming frequently, until reduced to two cups, about 10 minutes.
Note: put two cups water in this casserole before you start the recipe so
that you know how much 2 cups is. Use
a chopstick or something else to measure the “2-cup” level.
the stock and return it to the casserole. Add
the peeled garlic cloves and simmer gently until tender, about 20 minutes.
Return the lamb to the casserole and add the bell peppers and thyme
leaves. Cover and cook over low
heat until the peppers are tender, about 10 minutes.
the shanks to a warm serving platter. Stir
the butter into the sauce and season with salt and pepper.
Spoon the sauce around the shanks and serve.
Garnish with chopped parsley.